Sesame Rice Noodle Salad with Edamame and Cucumber
Prep: 15 minutes
Total: 20 minutes
250g rice vermicelli
5 teaspoons soy sauce
1 tablespoon white wine vinegar
1 tablespoon tahini
2 teaspoons maple syrup
2 teaspoons sesame oil
¼ cup cold water
1 large seedless cucumber, sliced into thin half-moons
1 cup frozen shelled edamame, thawed
2 green onions, thinly sliced, for garnish
Boil a Vida by PADERNO Cordless Temperature Control Electric Kettle w/ Auto Shut-Off, Stainless Steel, 1.5-L filled with water. Place the rice vermicelli in a large bowl and cover with the boiling water. Let stand for about 5 minutes, or until softened and barely tender. Drain and rinse with cold water. Squeeze out as much water as possible and cut the noodles a few times with scissors (just to make them easier to eat).
To make the Sesame Dressing, whisk the soy sauce, white wine vinegar, tahini, maple syrup, sesame oil and water in a large bowl. Add the cucumber, edamame and cooled rice noodles and toss gently but well.
Divide among 4 bowls. Garnish with green onions.
Tip: Add leftover grilled or rotisserie chicken for an even more filling meal!